Chorizo

“Spoots” – Razor Clams

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Heat a heavy bottomed pan until very hot. Add razor clams, garlic, tomatoes & wine. Cover with lid immediately to steam the clams. After 1 minute, add chorizo. After a further minute add broad beans, tomatoes and parsley. Continue on heat for one minute to heat through then tip on warm plates and serve immediately.

Grilled mackerel with chorizo cassoulet

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Mackerel Armstrongs

Soak the beans in cold water for 24 hours Next day place the beans in a sauce pan and cover with cold water. Bring to a boil, drain and refresh the beans. Sweat the diced carrots and onions in duck fat until just golden, season, add the garlic and tomato paste and cook for a … Read more